Chicken Noodle Soup Recipe
So, I’ve never made classic chicken noodle soup other than out of can, and yesterday Jane was feeling super crappy. So, I came up with a recipe yesterday, and it turned out really good, so I thought I’d share. Sorry, no picture, I forgot to take one.
Ingredients:
- 1 lb. chicken breast fillets
- 2 big leeks
- 3 garlic cloves
- 2 carrots
- 3 celery stalks
- 1 zucchini
- A handful of shiitake mushrooms
- 2 tablespoons flower
- 1 big bag of egg noodles
- Chicken Stock (low sodium, no msg) - enough to cover noodles
- Olive oil
- Butter
- Salt, Pepper, White Pepper, Dried Rosemary, Dried Thyme, Italian Seasoning
Heat a stir-fry pan up to medium-high heat & drizzle olive oil. Slice up chicken and cook until it gets a bit of a char on the sides. Set aside chicken for later.
In a big stock pot, heat up to medium and add two knobs of butter. Add sliced leeks and diced garlic and sweat the leeks for a few minutes. Make sure not to let the leeks burn.
Add chopped carrots, celery, and zuchinni and saute them for a few more minutes.
Add chicken stock and a bit of water to allow for boiling off. Bring to a boil, then bring heat back down to a simmer.
Sprinkle and mix in flour into broth. You can skip this step if you want to keep a clear broth.
Add salt, pepper, and other spices to taste. Make sure not to over-salt. Simmer for a few minutes to let the spices come out.
Bring back to a boil and add egg noodles to the pot. Cook according to to package, but add the chopped mushrooms 4 minutes til the noodles are done, and add the chicken 2 minutes til the noodles are done (when they are al-dente).
Bring heat back down to low, so it’s not so hot to serve.
Serve & enjoy!
In hindsight, I would have not added the flour (and kept the broth clear), and would have doubled the garlic to 6 cloves (I love garlic). Hope you like it!
